Cinnamon Roll Cookies Recipe – Soft, Buttery & Irresistible

If you love the warm, comforting flavor of homemade cinnamon rolls but don’t want to wait for yeast dough to rise, these Cinnamon Roll Cookies are the perfect treat. They combine a buttery sugar cookie dough with a sweet cinnamon-sugar filling, creating adorable spiral cookies that taste like your favorite cinnamon buns.

These cookies are simple enough for everyday baking but pretty enough for holiday cookie trays, parties, bake sales, and homemade gifts. The dough is rolled into two rectangles, spread with melted butter, sprinkled with cinnamon sugar, and tightly rolled into logs. After chilling, the logs are sliced into beautiful little spirals and baked until the edges are lightly golden.

A simple vanilla icing drizzled over the cooled cookies gives them the finishing touch and makes every bite taste even more like a classic cinnamon roll.

Why You’ll Love These Cinnamon Roll Cookies

• Easy sugar cookie dough with no yeast
• No rising or complicated bread-making techniques
• Warm cinnamon and buttery flavor
• Cute spiral design
• Simple ingredients
• Perfect for holidays and cookie exchanges
• Can be prepared ahead of time
• Freezer-friendly
• Delicious with coffee, tea, or milk
• Finished with a simple vanilla icing

Ingredients

The dough uses basic baking ingredients that you may already have in your kitchen.

For the Cookie Dough

• 2¼ cups (281 g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract

For the Cinnamon Filling

• 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
• ¼ cup (50 g) granulated sugar
• 1 tablespoon ground cinnamon

For the Vanilla Icing

• 1 cup (120 g) confectioners’ sugar
• 3 tablespoons milk
• ½ teaspoon pure vanilla extract

How to Make Cinnamon Roll Cookies

Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Set the mixture aside while you prepare the butter and sugar.

Combining the dry ingredients first helps distribute the baking powder and salt evenly throughout the flour.

Step 2: Cream the Butter and Sugar

Add the softened butter and granulated sugar to a large mixing bowl.

Using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together until smooth, creamy, and well combined.

This usually takes about 2 minutes on high speed.

Properly softened butter is important. It should be soft enough to mix easily but should not be melted.

Step 3: Add the Egg and Vanilla

Add the egg and vanilla extract to the butter mixture.

Beat on medium-high or high speed for about 1 minute, or until everything is thoroughly incorporated.

Scrape down the sides and bottom of the bowl with a spatula if necessary, then mix again briefly.

Step 4: Add the Dry Ingredients

Gradually add the flour mixture to the wet ingredients.

Mix on low speed just until the dough comes together.

The dough should be soft but manageable. If it feels excessively sticky and difficult to roll, add another tablespoon of flour.

Be careful not to add too much flour, as this can make the finished cookies dry or tough.

Step 5: Divide and Roll the Dough

Divide the cookie dough into two equal portions.

Place one portion on a lightly floured silicone baking mat or a sheet of lightly floured parchment paper.

Roll the dough into a rectangle approximately 9 × 7 inches and about ¼ inch thick.

Try to keep the thickness as even as possible so the cookies bake consistently.

Repeat with the second portion of dough.

Step 6: Add the Cinnamon Sugar Filling

Brush approximately 1 tablespoon of melted butter evenly over each rectangle of cookie dough.

In a small bowl, combine the granulated sugar and ground cinnamon.

Sprinkle the cinnamon-sugar mixture evenly over both rectangles.

Try to leave only a very small border around the edges. An even layer helps create a defined cinnamon spiral throughout each cookie.

Step 7: Roll the Dough Into Logs

Starting from one long side, carefully roll the dough into a tight log.

Work slowly and gently. The dough may develop small cracks as you roll it, especially if it is slightly cool.

If you notice cracks, simply smooth them gently with your fingers.

Continue rolling until you have a compact 9-inch log.

Repeat with the second rectangle.

The tighter you roll the dough, the more defined the cinnamon spiral will be.

Step 8: Chill the Cookie Logs

This is one of the most important steps in the recipe.

Place both dough logs on a plate, tray, or cutting board and loosely cover them.

Refrigerate for at least 2 hours.

Chilling firms the butter and dough, making the logs much easier to slice. It also helps the cookies maintain their spiral shape during baking instead of spreading too much.

For convenience, you can prepare the logs a day ahead and keep them refrigerated until you’re ready to bake.

Step 9: Slice the Cookies

Preheat your oven to 350°F (177°C).

Line a large baking sheet with parchment paper or a silicone baking mat.

Remove the chilled dough logs from the refrigerator.

Using a sharp knife, slice each log into rounds approximately ½ inch thick.

Try to use a gentle sawing motion rather than pressing straight down. This helps preserve the round shape.

Arrange the slices on the prepared baking sheet, leaving approximately 2 inches between cookies.

Step 10: Bake

Place the baking sheet in the preheated oven.

Bake for approximately 10–11 minutes, or until the edges are lightly golden.

The centers may still look slightly soft when the cookies first come out of the oven. They will continue to firm up as they cool.

Avoid overbaking because these cookies are best when they remain tender in the center.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Cool completely before adding the icing.

Step 11: Make the Vanilla Icing

While the cookies cool, prepare the icing.

Add the confectioners’ sugar, milk, and vanilla extract to a small bowl.

Whisk until smooth.

If the icing is too thick, add a tiny amount of milk. If it is too thin, add a little more confectioners’ sugar.

You want a consistency that is thick enough to drizzle but fluid enough to flow easily from a spoon or piping bag.

Step 12: Decorate the Cookies

Once the cookies have cooled completely, drizzle the vanilla icing over the tops.

You can use a spoon, fork, piping bag, or small squeeze bottle.

Allow the icing to set for several minutes before stacking or storing the cookies.

Tips for Perfect Cinnamon Roll Cookies

Use Softened Butter

Softened butter creates the right texture for the cookie dough. If the butter is too cold, it will be difficult to cream with the sugar. If it is melted, the dough may become too soft.

Don’t Overmix the Dough

Once the flour has been incorporated, stop mixing. Overmixing can develop too much gluten and result in a tougher cookie.

Roll the Dough Evenly

An even rectangle creates evenly sized cookies. Aim for approximately ¼-inch thickness.

Roll the Logs Tightly

A snug roll gives you a more attractive spiral. Take your time while rolling and smooth any small cracks with your fingers.

Don’t Skip Chilling

Chilling the logs is essential. Soft dough is difficult to slice and can spread too much in the oven.

If you’re short on time, you can place the logs in the freezer briefly to firm them up, but don’t let them become completely frozen unless you plan to store them for later.

Use a Sharp Knife

A sharp knife makes clean slices and helps prevent the cinnamon filling from being pushed out of the dough.

Don’t Overbake

Remove the cookies when the edges are lightly golden. They will continue cooking slightly on the hot baking sheet after coming out of the oven.

Why Do My Cookies Lose Their Spiral Shape?

If the cookies spread too much or the spiral becomes difficult to see, the dough may not have been chilled long enough.

Warm dough contains softened butter, which melts quickly in the oven. Chilling the dough allows the butter to firm up before baking.

Another possible cause is rolling the dough too loosely. Try rolling the next batch more tightly and chilling the logs thoroughly before slicing.

Cinnamon Roll Cookie Variations

The basic recipe is delicious, but you can easily customize it.

Brown Sugar Cinnamon Cookies

Replace some or all of the granulated sugar in the filling with light or dark brown sugar.

Brown sugar adds a deeper caramel-like flavor that pairs beautifully with cinnamon.

Maple Cinnamon Cookies

Add a small amount of maple flavoring to the icing for a cozy maple-cinnamon combination.

Cream Cheese Icing

For an even stronger cinnamon-roll flavor, replace the simple vanilla icing with a cream cheese-style frosting.

The creamy tanginess pairs wonderfully with the sweet cinnamon cookie.

Pecan Cinnamon Roll Cookies

Finely chop toasted pecans and sprinkle them over the cinnamon-sugar filling before rolling the dough.

Make sure the pieces are small enough that they don’t interfere with rolling.

Holiday Cinnamon Cookies

Add a small amount of festive sprinkles to the icing or decorate the cookies with colored sugar after drizzling.

These make an especially attractive addition to holiday cookie platters.

Make-Ahead Instructions

These cookies are excellent for preparing ahead of time.

You can prepare the dough, roll it into logs, and refrigerate the logs for up to 2 days before slicing and baking.

This is particularly helpful when you’re preparing several desserts for a party or holiday gathering.

You can also freeze the prepared dough logs for longer storage.

Wrap the logs tightly in plastic wrap or another freezer-safe covering, followed by a freezer bag or airtight container.

When you’re ready to bake, thaw the dough in the refrigerator until it is firm but sliceable, then cut and bake as directed.

How to Store Cinnamon Roll Cookies

Store completely cooled and iced cookies in an airtight container at room temperature.

They are best enjoyed within about 5 days.

Place parchment paper between layers if the icing is still soft or if you want to prevent the cookies from sticking together.

For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months.

Allow them to thaw before serving.

Frequently Asked Questions

Do cinnamon roll cookies contain yeast?

No. Unlike traditional cinnamon rolls, these cookies use a sugar-cookie-style dough and do not require yeast or rising time.

Why does the dough need to be chilled?

Chilling firms the butter and makes the dough easier to slice. It also helps prevent the cookies from spreading too much during baking and preserves their spiral shape.

Can I freeze cinnamon roll cookie dough?

Yes. The rolled dough logs can be frozen for up to 3 months. Thaw them in the refrigerator before slicing and baking.

Can I make the cookies without icing?

Absolutely. The cookies are delicious on their own. However, the vanilla icing adds extra sweetness and gives them more of a classic cinnamon-roll flavor.

Can I use brown sugar in the filling?

Yes. Brown sugar is a delicious alternative to granulated sugar and gives the filling a richer, slightly caramelized flavor.

How thick should I slice the cookies?

Slices approximately ½ inch thick work well. Try to keep each slice similar in thickness so the cookies bake evenly.

Why are my cookies dry?

The most common causes are adding too much flour or baking the cookies too long. Measure your flour carefully and remove the cookies when the edges are just lightly golden.

Recipe Card

Prep Time: 20 minutes
Chill Time: 2 hours
Bake Time: 10–11 minutes
Total Time: About 2 hours 40 minutes
Yield: Approximately 36 cookies
Course: Dessert
Cuisine: American-inspired
Method: Baking

Ingredients

Cookie Dough

• 2¼ cups (281 g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract

Cinnamon Filling

• 2 tablespoons (28 g) unsalted butter, melted
• ¼ cup (50 g) granulated sugar
• 1 tablespoon ground cinnamon

Vanilla Icing

• 1 cup (120 g) confectioners’ sugar
• 3 tablespoons milk
• ½ teaspoon pure vanilla extract

Instructions

1. Whisk flour, baking powder, and salt together in a bowl.
2. Beat softened butter and sugar until smooth and creamy.
3. Add the egg and vanilla and mix until combined.
4. Gradually add the dry ingredients and mix just until a soft dough forms.
5. Divide the dough into two portions.
6. Roll each portion into a 9 × 7-inch rectangle about ¼ inch thick.
7. Brush each rectangle with melted butter.
8. Combine cinnamon and sugar, then sprinkle evenly over the dough.
9. Tightly roll each rectangle into a 9-inch log.
10. Smooth any cracks gently with your fingers.
11. Refrigerate the logs for at least 2 hours.
12. Preheat oven to 350°F (177°C).
13. Slice the chilled logs into approximately ½-inch rounds.
14. Place cookies about 2 inches apart on a lined baking sheet.
15. Bake for 10–11 minutes, until the edges are lightly golden.
16. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
17. Whisk together confectioners’ sugar, milk, and vanilla.
18. Drizzle icing over completely cooled cookies.
19. Allow the icing to set before serving or storing.

Final Thoughts

These Cinnamon Roll Cookies bring together everything you love about cinnamon rolls in a much simpler cookie form. There is no yeast, no dough rising, and no waiting for a traditional cinnamon roll dough to proof.

The buttery sugar-cookie base, sweet cinnamon filling, beautiful spiral shape, and vanilla icing make these cookies incredibly tempting. The most important trick is to chill the rolled dough thoroughly before slicing, which helps the cookies keep their adorable cinnamon-roll shape while baking.

Make a batch for the holidays, a weekend baking project, a cookie exchange, or simply whenever you’re craving the comforting flavor of cinnamon rolls. They’re small, cute, easy to share, and wonderfully delicious with a cup of coffee or tea.